Description
Easy Strawberry Spinach Salad: A Fresh Twist on Summer Flavors
Ingredients
Scale
- 1 cup Mayonnaise (substitute with Greek yogurt for a lighter version)
- 2 tbsp Honey (adjust based on preference or replace with maple syrup for a vegan option)
- 2 tbsp Apple Cider Vinegar (substitute with lemon juice or white wine vinegar if needed)
- 1 pinch Salt (use sparingly and adjust to taste)
- 1 tbsp Poppy Seeds (can be omitted if unavailable)
- 6 cups Baby Spinach (opt for fresh, not frozen)
- 2 cups Fresh Strawberries (hulled and sliced)
- 1/2 cup Sliced Almonds (optional, can be replaced with walnuts or omitted for a nut-free option)
- 1/2 cup Crumbled Feta Cheese (optional, substitute with goat cheese or omit for a dairy-free salad)
Instructions
- In a medium mixing bowl, combine mayonnaise, honey, apple cider vinegar, and poppy seeds. Whisk until smooth, adding a pinch of salt if desired.
- In a large salad bowl, layer half of the baby spinach. Then, add half of the sliced strawberries and sprinkle any optional almonds or feta on top.
- Add the remaining spinach on top, followed by the rest of the strawberries and any optional toppings you love.
- Once you’re ready to serve, drizzle the poppyseed dressing generously over the salad.
- If you have any dressing left, store it in an airtight container in the refrigerator for up to a week.
Notes
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 10 mg